2017年2月13日 星期一

深焙咖啡的咖啡因有比較多嗎?

深焙咖啡的咖啡因有比較多嗎?

Darker roasts are generally viewed as “stronger” than lighter roasts, and are accordingly presumed to have higher caffeine levels. The bold flavors of dark roasts shouldn’t be mistaken as indications of their caffeine content, though. The intense flavors arise from the bitterness produced by roasting, not from caffeine. Darker roasts actually don’t have more caffeine than lighter ones — they have about the same amount of caffeine.z
深焙咖啡常被解讀成比較淺焙度更厚重,且大家會認為深焙有更高的咖啡因含量。深焙咖啡雖有濃烈的風味,卻不應該被錯誤聯想成有更高的咖啡因,苦味帶出的強烈風味是源自烘焙時所產生的,而非來自咖啡因。較深焙度的咖啡實際上並不會比較淺焙度的咖啡有更多咖啡因-其實兩者的咖啡因含量差不多。


Darker roasts don’t have more caffeine than lighter ones — they have about the same amount of caffeine.
深焙咖啡的咖啡因並沒有比淺焙多,其實兩者咖啡因含量差不多。

Very little caffeine, if any, is lost in the roasting process
只有極少量的咖啡因會在烘焙過程減少
One of the most common myths about coffee is that dark-roasted coffees have more caffeine than lighter ones. Another common myth claims the exact opposite: darker-roasted coffees have less caffeine. So, which is true?
比較常見的迷思就是深焙的咖啡因比淺焙多;然而,另一種常見的迷思則說深焙的咖啡因比淺焙少。所以哪個才對?

The truth is that, while some caffeine does dissipate in the roasting process, the amount lost is negligible. By the time a light and a dark roast are brewed, any difference in caffeine levels that are a result of roasting will be imperceptible. Both roasts will have enough caffeine to affect your brain.
事實上,烘焙時確實會讓一些咖啡因消散,但消散的量微乎其微。沖煮好的淺焙與深焙咖啡,咖啡因含量的差異,幾乎跟烘焙無關。無論淺焙還是深焙的咖啡,其咖啡因含量都會影響你的身體。
The myth that darker roasts have more caffeine comes about by associating caffeine with flavor
將咖啡因錯誤聯想成風味,是造成迷思的原因
The first myth, that darker roasts have more caffeine, largely comes from people mistakenly associating caffeine levels with flavor. The bold flavors of dark roasts are thought to be stronger, and therefore, contain more caffeine. Caffeine isn’t the chemical that produces the bolder flavors, though. They come from the roasting process.
第一個迷思「深焙咖啡有較多咖啡因」,是因為許多人將咖啡因含量錯誤聯想到咖啡風味上:「深焙咖啡有著較厚實的風味,所以咖啡因含量較多」。然而咖啡因並非造成深焙咖啡厚實風味的原因,而是來自烘焙的過程。

The myth that lighter roasts have more caffeine is created by associating caffeine with bean size
淺焙咖啡因較少的迷思,是將咖啡因與咖啡豆大小錯誤聯想
The second, that lighter roasts have more caffeine, is a result of how many people and cafes prepare coffee. During the roasting process, coffee beans expand. The longer they’re roasted, the more beans swell. Therefore, darker roasted coffee beans tend to be larger than lighter roasted ones.
第二個迷思「淺焙咖啡的咖啡因含量較高」,跟許多人或店家準備咖啡的方式有關。烘焙時,咖啡豆會膨脹,而烘焙越久膨脹程度越大。因此烘焙相同的咖啡後,深焙咖啡豆的大小會比淺焙大。

As long as coffee is prepared by weighing out grounds using a scale (as we recommend), the difference in lightly roasted and darkly roasted beans’ sizes will not impact the final brew. When people and cafes scoop beans, however, the size difference will impact the brewed coffee. Because darker beans are larger than lighter ones, when beans are measured out by volume, rather than weight, brews made with darker beans will not have as many grounds. Therefore, not as much caffeine will be in the final cup. The difference in caffeine content between a light and bold selection comes not from the amount of caffeine in the beans but the amount of coffee used in brewing.
當沖煮前,秤咖啡粉重的時候(不要用勺子測量),淺焙與深焙咖啡豆的大小並不會影響沖煮結果。然而,當人們或店家用勺子量咖啡豆時,則會因咖啡豆不同大小影響沖煮結果。因為深焙咖啡豆比淺焙來得大,當用體積而非用重量來計量,就會讓較深焙的咖啡粉量較少。因此,沖煮好的咖啡,咖啡因的含量跟豆子的焙度無關,而是跟沖煮時使用的粉量有關。

Robusta beans have a lot more caffeine than arabica, but they don’t taste good
羅布斯塔的咖啡因含量較阿拉比卡高,但並不好喝
There is a significant difference in caffeine content between the two main coffee species: coffea arabicaand coffea robusta. Arabica, which is the only species of coffee we carry, is sweeter and produces more nuanced flavors than robusta – and about 50 percent less caffeine than robusta.
咖啡的兩個大品種「阿拉比卡」與「羅布斯塔」,咖啡因含量有明顯差異。阿拉比卡,也就是我們的咖啡,會比羅布斯塔種的咖啡更甜且有微妙的風味,而且咖啡因含量少了約50%
Robusta, in contrast, has high caffeine and is bitter. The bitter flavors of robusta don’t primarily come from its higher caffeine levels, though. They are a result of the species’ inferior quality, which is more suitable for gas stations than coffee shops. No purveyor of gourmet coffee uses robusta beans.
相反的,羅布斯塔有著高咖啡因含量且較苦的味道,雖然咖啡因含量較高卻不是造成苦味的原因,苦味來自於此品種的品質較低,這種咖啡較適合用在便利商店而非咖啡店,也沒有咖啡店的供應商會用羅布斯塔的豆子。
On a per serving basis, cold brew has the highest amount of caffeine, followed by drip and then espresso
冰滴咖啡的咖啡因含量最高,其次是滴漏式咖啡與濃縮咖啡
Because tastes doesn’t indicate caffeine content, you can’t tell what type of brewed coffee has more caffeine by simply drinking it. For instance, while an ounce of espresso has more caffeine than an ounce of brewed coffee, a serving of brewed coffee has more caffeine than a serving of espresso.
因為咖啡因不影響風味,你無法只透過喝咖啡,就知道哪種方式沖煮的咖啡含有最多咖啡因。例如,同樣是一盎司的濃縮咖啡與手沖咖啡,手沖咖啡的咖啡因含量會比濃縮咖啡來得高。

Depending on how well each one is made, the espresso or brewed coffee might taste stronger than the other. Cold brew coffee, as another example, has some of the highest caffeine levels of any brew method, yet its bold flavors are deceptively smooth. For reference:
根據沖煮的好壞,濃縮咖啡或手沖咖啡的風味可能嘗起來比另一種更濃,而冰滴咖啡的咖啡因含量比任何一種咖啡都高,但冰滴的厚重風味常會因為滑順口感而不易察覺。以下資料參考:
  • one shot of espresso has 47-75 mg of caffeine
  • one 8-ounce cup of coffee has 95-200 mg of caffeine
  • cold brew recipes vary, but they typically have high caffeine concentrations because they use higher coffee-to-water ratios and much longer brew times

  • 一劑濃縮咖啡有47-75毫克的咖啡因
  • 8盎司(240)的手沖咖啡有95-200毫克的咖啡因
  • 冰滴的沖煮配方很多種,但其咖啡因含量都很高,因為使用了很高的水/粉比以及很長的沖泡時間
The next time you are in search of a highly caffeinated cup of coffee, don’t look at roast levels. If you want a great tasting cup of coffee, get a cup of cold-brew or drip to get the most caffeine.
當下次你在找高咖啡因含量的咖啡時,別再依烘焙度來看。如果也想品嘗美味的咖啡,冰滴或手沖咖啡的咖啡因含量會較多。


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